Category Archives: Management

Separation of raw and ready-to-eat food items is necessary throughout your whole food operation (apart from the cooking stage). Where food is supplied or delivered adequate separation must be maintained; even where staff are unloading or decanting food items. Communication with delivery drivers and suppliers may be necessary to ensure that controls are maintained. Ideally,Continue reading “Separation for Contamination Prevention and Food Safety”

Food items taken from their original packaging or food prepared on-site from raw materials may also pose a food safety risk if it is kept beyond its shelf-life. Date coding is used to maintain a control on the shelf-life of food items in a catering establishment. It is also used for stock rotation purposes andContinue reading “Date Coding – Day Dots and Shelf-life Stickers”

A number of people have asked us the question: “What Is HACCP?” Here’s a quick outline. If you need to learn more please try this course. The HACCP process adopts a systematic approach to food safety. Potential food safety hazards are identified by the operator so that they can be controlled at critical points duringContinue reading “What is HACCP?”

What is HACCP and What are Food Safety Management Procedures? Did you know that food safety boils down to the use of a single acronym? Yes, the term ‘HACCP’ has been enshrined in European legislation for many years now. European law (based on international standards) requires food operators to put in place food safety managementContinue reading “HACCP and Food Safety Management Procedures”